The English and French cook describing the best and newest ways of ordering and dressing all sorts of flesh, fish and fowl, whether boiled, baked, stewed, roasted, broiled, frigassied, fryed, souc'd, marrinated, or pickled; with their proper sauces and garnishes: together with all manner of the most approved soops and potages used, either in England or France. By T. P. J. P. R. C. N. B. and several other approved cooks of London and Westminster.

Cocks, Bustards, Turkey, Pheasant, Peacock, Partridge, Plover, Heathcocks, Cocks of the wood, Moor-hens, or any Land Fowl how to boil.

Take any of these Fowl above specified, and fley off the skin, but leave the rump and legs whole with the pinions, then mince the flesh raw with some Beef-suet, seasoning it with Salt, Pepper, Nutmeg, sweet Herbs minced, some raw yolks of Eggs, and incorporate all together with three bot∣toms of boiled Hartichokes, roasted Ches∣nuts blanched, some Marrow, and some boild

skirrets cut indifferently small; according to the bigness of your Fowl, you must proportion the quantity of your ingredi∣ents: Then fill the skin and prick it up in the back, stew it in a deep dish, and cover it with another, putting first therein some strong broth, Marrow, Hartichokes boiled and quartered, large Mace, White wine, Chesnuts, Salt, Grapes, Barberries, quar∣ters of Pears, and some of the meat made up in balls, and stewed with the Turkey; being throughly stewed, serve it up on fine carved Sippets, broth it, and lay on the garnish with slices of Lemon and whole Lemon-pill, run it over with beaten But∣ter, garnishing the dish with Chesnuts, large Mace, and yolks of hard Eggs.